Creamy Goat Cheese Topped Mushrooms

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Sometimes simple can be so extraordinary. How simple, to take mushrooms, top them with creamy cheese, bake in marinara sauce and end up with a fantastic appetizer that looks and tastes delicious.

Kristy

Ingredients:

• 12-14 medium sized  portabella mushrooms (about 12 oz.), stems removed
• 1 cup of your favorite marinara sauce
• 4 oz soft goat cheese or feta cheese
• 2 tbsp chopped pitted black olives
• 1 tbsp fresh parsley, chopped

Preparation:

1. Preheat the oven to 350 degrees.
2. Spread marinara sauce in the bottom of a 9 x 9 or similar baking dish.
   

   Arrange the mushrooms, top side down, over the sauce

3. Arrange the mushrooms, top side down, over the sauce.
4. Spoon 2 tsp goat or feta cheese onto each mushroom.
   

   Spinkle evenly with the olives

5. Sprinkle evenly with the olives.
6. Bake for 25-30 minutes or until hot and bubbly.
7. Garnish with parsley, serve and enjoy.

Nutritional Info:

Makes 6 servings.

Nutrients per serving:  Calories: 68.5, Cal. from Fat: 45, Total Fat: 5g, Sat. Fat: 2.5g, Carbs: 1.5g, Fiber: >.5, Sugars: 1g, Protein: 3g, Sodium: 298.5mg, Chol: 16.5mg

Notes:

These mushrooms are always a BIG hit at our Christmas morning brunch.  Although we usually never have any left, if you do have leftovers they can be kept in a sealed container in the fridge for about 2 to 3 days.  Simply reheat in the microwave.